Developments in Food Engineering pp 861-863 | Cite as
Effect of High Pressure on Activity of some Oxidizing Enzymes
Abstract
The inactivation effects of high pressure treatment on some oxidizing enzymes were investigated, compared with thermal inactivation. Glucose oxidase and ascorbate oxidase were inactivated irreversiblly above 300 MPa and the inactivation was followed by first-order reaction. The activation volume of inactivation of these enzymes was determined from the pressure dependence of the rate constants. Tyrosinase and Superoxide dismutase were stable against high pressure, but the former was thermolabile and the latter thermostable. Thus, these enzymes are divided into three types: thermostable and pressure-stable enzyme (superoxide dismutase), thermolabile and pressure-stable enzyme (tyrosinase), thermolabile and pressure-labile enzymes (glucose oxidase and ascorbate oxidase). Thermal treatment is more effective than high pressure treatment for irreversible enzyme inactivation.
Keywords
Superoxide Dismutase Aspergillus Niger Glucose Oxidase Activation Volume Pressure DependencePreview
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